CN104542900A - Production method of canned edible mushrooms - Google Patents

Abstract

The invention relates to a production method of canned edible mushrooms. The production method comprises the following steps: preprocessing raw mushrooms, protecting colors of the mushrooms, rinsing the mushrooms, precooking, cooling, filling, venting, sealing, a sterilizing, cooling and encapsulating. By the production method of the canned edible mushrooms, fresh and fragrant flavors of freshly-picked edible mushrooms are kept, effective nutritional components of the edible mushrooms are retained, the canned edible mushrooms are environment-friendly and ecological, a requirement on food health and a principle of environmental protection can be fully met, and the production method does not harm to but benefit human health, so that the production method of the canned edible mushrooms is a very good method for refreshing and eating the edible mushrooms and is worth of wide popularization.

Description

The production method of canned edible mushroom and fungus

Technical field

The invention belongs to food processing field, relate to edible mushroom, especially the production method of canned edible mushroom and fungus.

Background technology

Edible mushroom refers to that fructification is very large, gill fungus bacterium (macro fungi) that can be edible, is commonly referred to as mushroom.The known edible mushroom of China has kind more than 350, wherein belongs to Basidiomycotina more, common are: mushroom, straw mushroom, mushroom, auricularia auriculajudae, white fungus, hedgehog hydnum, dictyophora phalloidea, Trichotoma matsutake (matsutake), dried mushroom, russule and bolete etc.; Minority belongs to Ascomycotina, Qi Zhongyou: hickory chick, saddle fungus, ferfas etc.Above-mentioned fungi grows respectively in different areas, different ecological environments.

Perishable rotten under fresh food bacterium normal temperature after harvesting, also easily damaged in packaging and transportation, reduce quality and cause damage.Want marketing fresh edible mushroom in the production busy season, will collect processing in the season of sweltering heat, therefore edible fungus must carry out fresh-keeping and storage.In order to regulate, enriching the market supply of edible mushroom, meet the needs of domestic and international market, the processing and store of edible mushroom must be done well.In numerous method for preserving, edible mushroom is made can and not only can be convenient for people to eat, its freshness date can also be extended.

Summary of the invention

The object of the invention is to overcome the deficiencies in the prior art, a kind of production method of canned edible mushroom and fungus is provided.

The object of the invention is to be achieved through the following technical solutions:

A production method for canned edible mushroom and fungus, comprises the steps:

(1) raw material mushroom pretreatment: carry out classification according to bacteria cover diameter, handle length, mushroom shape, remove the field trash of stem bottom earth or compost, remove mushroom root;

(2) mushroom body protects look and rinsing: the clear water weight deposited by cylinder or pond adds the sodium thiosulfate of 0.03%, pours mushroom into, stirs up and down, soaks 1 ~ 3 minute;

(3) precook and cooling: in precooker, add running water, pour mushroom into, be heated to 80 DEG C, add the citric acid of 0.1%, the salt of 5 ~ 10%, precook 8 ~ 10 minutes, and the foam constantly removed above, take out well-done mushroom to drop in cold water immediately and cool, and with circulating water cooling, make mushroom cold;

(4) filling: cooled mushroom loads in Cans, and add soup juice, when filling with substance and lid stay 8 ~ 10 millimeters of spaces;

(5) be vented and seal: the central temperature 70 DEG C ~ 80 DEG C controlling tank, pressure 45 ~ 50KPa air extracting seal;

(6) sterilization and cooling: the canned mushroom after exhaust is put in autoclave, heats 10 points of kinds, make autoclave temperature be raised to 120 DEG C, keep 20 minutes, then cool rapidly, in 5 minutes, can central temperature is dropped to less than 40 DEG C;

(7) encapsulate.

Advantage of the present invention and good effect are:

The production method of canned edible mushroom and fungus provided by the invention; maintain and freshly pluck that edible mushroom is fresh, fragrance road; remain effective nutritional labeling of mushroom; green ecological; meet food health claim and environmental protection principle completely; to the health hundred of the mankind is beneficial, none is harmful, is therefore the preservation method of a kind of extraordinary edible mushroom, is highly extensively promoted.

Detailed description of the invention

Below in conjunction with specific embodiment, the invention will be further described, but the present invention is not limited to following embodiment, and any change of making in the present embodiment principle or replacement scheme, all fall among the scope of protection of present invention.

Embodiment:

A production method for canned edible mushroom and fungus, comprises the steps:

(1) process selected by raw material mushroom and auxiliary material

The quality of raw material and auxiliary material quality directly affects the quality of can, therefore will carry out before canning selecting and processing.Raw material mushroom will by grade regulation standard go-on-go, and the ingredient requirement for selected level canned mushroom is more strict.Salt should be refined salt, and sodium chloride-containing more than 96% must not detect flat in every gram of sample; Citric acid wants clean, and odorless, purity is more than 99%.

Carry out classification according to bacteria cover diameter, handle length, mushroom shape, remove the field trash of stem bottom earth or compost, remove mushroom root;

(2) mushroom body protects look and rinsing

The clear water weight deposited by cylinder or pond adds the sodium thiosulfate of 0.03%, pours mushroom into, stirs up and down, washes away silt impurity, soaks 1 ~ 3 minute.

(3) precook and cooling

Precook at large-scale can station-service precooker, middle-size and small-size factory with the container of stainless steel or aluminum, can add running water, is heated to 80 DEG C, add the citric acid of 0.1%, the salt of 5 ~ 10%, precook 8 ~ 10 minutes, make the desulfurization of mushroom body, and continuous removing foam above.Take out well-done mushroom to drop in cold water immediately and cool, and with circulating water cooling, make mushroom cold, note the dead angle in cooling bath.

(4) post-processed

Divide size class, cooled mushroom moves into rotary drum formula grader and carries out classification, so that packing; Add soup juice, when filling with substance can not be too many or very few, generally will stay 8 ~ 10 millimeters of spaces with lid.The Cans of 500 grams add mushroom 240 ~ 250 grams, 180 ~ 185 grams, soup juice; Exhaust and sealing.Gas wherein must be discharged or vacuumize before can sealing.During exhaust sealing, the central temperature of tank answers 70 DEG C ~ 80 DEG C.Air extracting seal requires 45 ~ 50 kPas; Sterilization and cooling.Canned mushroom after exhaust is put in autoclave, heats 10 points of kinds, make autoclave temperature be raised to 120 DEG C, keep 20 minutes, then cool rapidly, in 5 minutes, can central temperature is dropped to less than 40 DEG C; Wipe clearly.After sterilization when temperature is down to below 40 DEG C, wipe clear water in time and divide and greasy dirt, then divide pot to put in storage, divide pot numbering.

Claims (1)

1. a production method for canned edible mushroom and fungus, is characterized in that: comprise the steps:

(1) raw material mushroom pretreatment: carry out classification according to bacteria cover diameter, handle length, mushroom shape, remove the field trash of stem bottom earth or compost, remove mushroom root;

(2) mushroom body protects look and rinsing: the clear water weight deposited by cylinder or pond adds the sodium thiosulfate of 0.03%, pours mushroom into, stirs up and down, soaks 1 ~ 3 minute;

(3) precook and cooling: in precooker, add running water, pour mushroom into, be heated to 80 DEG C, add the citric acid of 0.1%, the salt of 5 ~ 10%, precook 8 ~ 10 minutes, and the foam constantly removed above, take out well-done mushroom to drop in cold water immediately and cool, and with circulating water cooling, make mushroom cold;

(4) filling: cooled mushroom loads in Cans, and add soup juice, when filling with substance and lid stay 8 ~ 10 millimeters of spaces;

(5) be vented and seal: the central temperature 70 DEG C ~ 80 DEG C controlling tank, pressure 45 ~ 50KPa air extracting seal;

(6) sterilization and cooling: the canned mushroom after exhaust is put in autoclave, heats 10 points of kinds, make autoclave temperature be raised to 120 DEG C, keep 20 minutes, then cool rapidly, in 5 minutes, can central temperature is dropped to less than 40 DEG C;

(7) encapsulate.